Best 5 1 2 3 Quick Chicken Alfredo Recipes

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Indulge in the creamy and flavorful delight of chicken Alfredo, a classic dish that combines tender chicken, rich Alfredo sauce, and delectable pasta. This culinary masterpiece offers a symphony of textures and flavors that will tantalize your taste buds. The velvety Alfredo sauce, crafted with butter, heavy cream, Parmesan cheese, and spices, envelops the succulent chicken and pasta, creating a harmonious union of flavors. Discover the secrets behind this beloved dish as we unveil three exceptional recipes that cater to various dietary preferences and skill levels. Embark on a culinary journey and elevate your kitchen repertoire with these easy-to-follow recipes, ensuring a delectable and memorable dining experience.

Let's cook with our recipes!

1-2-3 QUICK CHICKEN ALFREDO



1-2-3 Quick Chicken Alfredo image

This is as easy as 1 -2 -3 !!! We sometimes add broccoli, sometimes we make it with ground beef or left over turkey and mixed vegetables after Thanksgiving and Christmas. It is a simple meal to prepare after the hub-bub of the holidays are over!

Provided by Colleen Sowa

Categories     Pasta Sides

Time 25m

Number Of Ingredients 5

3 large chicken breasts, skinless and boneless (cut into strips)
1 jar(s) alfredo sauce
1/2 jar(s) milk
PASTA
1 lb linguine, cooked as directed on package (or use spaghetti)

Steps:

  • 1. Boil water as directed on pasta package, cook as directed.
  • 2. While water is coming to a boil and pasta is cooking, wash and cut up chicken into strips. Add a bit of olive oil to skillet. Fry the chicken strips. Add the Alfredo sauce and the milk. Stir together well. Simmer on low with lid on, for about 5 minutes while you are waiting for the pasta to finish cooking.
  • 3. When pasta is done, drain, rinse, drain again and put back in pot. Add the Alfredo mixture and gently toss together. Serve with garlic bread and a salad.

SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE



Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
4 fresh sage leaves
Kosher salt and ground black pepper
1 pound mixed wild mushrooms, sliced
1 pound fresh fettuccine
1 cup frozen peas (no need to defrost)
1 cup chicken stock
1 clove garlic, grated on a rasp
3 cups grated Pecorino Romano cheese
2 cups heavy cream

Steps:

  • For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
  • Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
  • For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
  • Top each portion with a fried sage leaf.

LIGHT CHICKEN ALFREDO



Light Chicken Alfredo image

"As rich and buttery as traditional Alfredo sauce, this tasty version is lower in calories and takes just minutes to prepare," notes TerryAnn Moore in Vineland, NJ

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

3 ounces uncooked fettuccine
1/2 cup 1% cottage cheese
3 tablespoons evaporated milk
1 tablespoon butter-flavored sprinkles
1 garlic clove, minced
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley
1/8 teaspoon coarsely ground pepper
3/4 cup cubed cooked chicken breast
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1 tablespoon sliced ripe olives

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.

Nutrition Facts : Calories 343 calories, Fat 7g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 770mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

SIMPLE ONE-SKILLET CHICKEN ALFREDO PASTA



Simple One-Skillet Chicken Alfredo Pasta image

One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase, in my book.

Provided by Katie Workman

Categories     Pasta     Kid-Friendly     Parmesan     Milk/Cream     Chicken     Dinner     Quick & Easy     Small Plates     One-Pot Meal

Yield 6-8 servings

Number Of Ingredients 9

1 1/2 pounds skinless, boneless chicken breasts
Kosher or coarse salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 teaspoon minced garlic
4 cups chicken broth, preferably low-sodium
1 package (1 pound) penne rigate or ziti
1 1/2 cups heavy (whipping) cream or half-and-half, warmed
1 cup freshly grated Parmesan, plus more for serving
1/4 cup chopped fresh flat-leaf parsley (optional)

Steps:

  • Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
  • Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don't have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.
  • Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
  • Stir in the Parmesan until well incorporated, and adjust the seasonings.
  • Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
  • Alfredo Add-Ins
  • When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
  • Make Ahead
  • While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.

Tips:

  • Use high-quality ingredients for the best flavor. Fresh chicken, creamy Alfredo sauce, and flavorful Parmesan cheese will make all the difference.
  • Cook the chicken until it is cooked through, but not overcooked. Overcooked chicken will be tough and dry.
  • If you don't have heavy cream on hand, you can use milk instead. However, the sauce will be thinner and less creamy.
  • Add a pinch of garlic powder or onion powder to the sauce for extra flavor.
  • Serve the chicken Alfredo immediately over pasta, rice, or your favorite side dish.

Conclusion:

This 1-2-3 Quick Chicken Alfredo recipe is a delicious and easy weeknight meal. With just a few simple ingredients, you can have a flavorful and satisfying meal on the table in no time. The chicken is tender and juicy, the sauce is creamy and flavorful, and the Parmesan cheese adds a touch of richness. Serve this dish over pasta, rice, or your favorite side dish for a complete and satisfying meal.

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